Prosciutto and Melon
Prosciutto and melon is a sweet and salty appetizer that is both refreshing and light. Thin slices of prosciutto are wrapped around juicy, ripe cantaloupe. Drizzle with balsamic, then sprinkle with flaky sea salt. An irresistible no-cook snack, lunch, or start to any meal! GF, DF
Servings: 4 servings
- 1 large cantaloupe seeds removed
- ¼ lb Prosciutto di Parma or Prosciutto san Daniele
- 2 tsp balsamic vinegar
- 1 tsp flaky sea salt
After removing seeds from cantaloupe halves, slice each half into 4 equal wedges. You could stop there if you want large pieces, but we recommend slicing each wedge in half once more. This will yield 16 cantaloupe wedges total.
Cut or tear prosciutto into long thin strips. Wrap one piece of prosciutto around each cantaloupe wedge, then drizzle with balsamic and sprinkle with flaky sea salt. Serve immediately.
- Cantaloupe can be replaced with other melon, such as honeydew.
- Melon can be served with or without peel.
Serving: 4wedges | Calories: 190kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 802mg | Potassium: 599mg | Fiber: 2g | Sugar: 16g | Vitamin A: 6882IU | Vitamin C: 75mg | Calcium: 18mg | Iron: 1mg